I am back in the swing of Sunday brunches, and this past Sunday I decided to make black bean sweet potato hash, which for the most part, I got from Tasty. However, I added turkey breakfast sausage and changed the yellow onion to red onion because I like to add more color to dishes.
The dish is pretty spicy, thanks to the red pepper flakes I added to the sausage and the sriracha, but luckily, the potatoes, avocado, and sweet red bell peppers help to tone it down so you're not running to the refrigerator for yogurt or milk to douse the fire.
I was full for hours on this recipe. I'm one person, and the recipe says i'll get 4 servings out of it, so I'm very much looking forward to leftovers this week. I can heat it up pretty fast and then fry an egg to go on top in a matter of minutes. A fiber filled breakfast with the satisfying ground meat and eggs in about 5 minutes time? Not too shabby. Move over oatmeal, there's some REAL fiber in town.
I think if I made this again, I might add corn to the mix, and maybe leave out the red bell pepper. That substitution would save me some time in the chopping department, add a bright speck in the mix of the darkness that is the rest of the hash, and also add in some sweetness.
I highly recommend this recipe. It's super satisfying, full of good fats and fiber, and its complex flavor profile will make every bite reveal a new depth of flavor.
-Margaret
